LOTUS BISCOFF CUPCAKES

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Lotus biscoff cupcakes image

Light and fluffy cupcakes with a biscoff twist

Provided by Emily Sweeney 1

Time 35m

Yield Makes 12 cupcakes

Number Of Ingredients 0

Steps:

  • Pre heat the oven to gas mark 6 and line a cupcake tray with cases
  • Cream together the butter, sugar and biscoff spread in a bowl
  • Break the egg and whisk into mixture
  • Sieve in the flour and fold in until completely combined
  • Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutes
  • Once cooked remove from oven and leave to cool
  • To make the buttercream icing whisk together the butter, icing sugar and biscoff spread ( using as much as you like to make the flavour stronger )

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